Katie Cook’s Recipe for Increased Marquette Tannins
June 17, 2012
In her latest Enology blog post, University of Minnesota researcher Katie Cook explains how whole cluster fermentation can increase tannins in Marquette. There are some caveats, so please see http://enology.umn.edu/ for more details.
Tags: Katie Cook University of MinnesotaMarquette winemaking
Mark Ganchiff is the publisher of Midwest Wine Press, the leading source of news on the growing wine industry in the central United States. Mark has been a wine judge at the 2012 and 2014 INDY International Wine Competition, the 2014 Cold Climate Wine Competition, the 2013 Mid-American Wine Competition, the 2012 Illinois State Fair Wine Competition and the 2013 Michigan Wine Competition. He also enjoys speaking at wine events including the Cold Climate Wine Conference, the Illinois Grape Growers and Vintners Association Annual Meeting, the Midwest Grape and Wine Conference and the Wisconsin Fruit and Vegetable Conference. Mark's articles about regional wine have appeared in Vineyard & Winery Management, WineMaker and several regional magazines.
Mark is a Level One Sommelier in the Court of Master Sommeliers. He lives in Louisville, but also has a residence in Chicago.
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